Dairy-Free Frozen Lemon Ice Cream Sandwiches
Creamy homemade lemon ice cream nestled between tender, sugar-dusted cookies creates an irresistible frozen treat. The tangy citrus filling balances perfectly with sweet, melt-in-your-mouth cookies that stay soft even when frozen. Perfect for summer gatherings, birthday parties, or when you want to impress guests with a restaurant-quality dessert made from scratch. This kosher version uses non-dairy whipped topping and margarine, making it suitable for those avoiding dairy while delivering all the rich, satisfying flavors of traditional ice cream sandwiches.
Ingredients
- 2 egg whites
- ⅝ cup sugar
- zest of 1 lemon
- ¼ cup lemon juice, freshly squeezed
- 8 ounces Kineret Non-Dairy Whipped Toppingheavy cream1:1vegetarianadds dairy
whip to stiff peaks
- 1 cup margarine, 2 sticks, use soy-free if needed
- ¾ cup Gefen Confectioners Sugar, plus more for sprinkling
- 1 egg yolk
- 1 teaspoon Gefen Lemon Extract
- 1 teaspoon lemon juice
- 2 ½ cups Glicks Flour
Instructions
- 1
Beat egg whites until soft peaks form
- 2
Slowly add sugar until peaks stiffen
- 3
Add lemon zest and slowly pour in lemon juice
- 4
Transfer lemon mixture to a bowl and set aside
- 5
Beat non-dairy whipped topping until stiff peaks form
- 6
Fold lemon mixture into whipped topping
- 7
Divide ice cream between two containers and freeze overnight
- 8
Preheat oven to 350 degrees Fahrenheit
- 9
Cream margarine and confectioners sugar in mixer with cookie paddles
- 10
Add egg yolk, lemon extract, lemon juice and flour, beat until combined
- 11
Divide dough in half
- 12
Sprinkle parchment paper with confectioners sugar and place half the dough on sheet
- 13
Sprinkle top of dough with more confectioners sugar
- 14
Place another parchment sheet on top and roll dough to 1/4-inch thickness
- 15
Cut cookies with three-inch cookie cutter
- 16
Gather scraps, form into ball and repeat rolling and cutting
- 17
Repeat with second half of dough for total of 28 cookies
- 18
Place cookies on lined baking sheet and bake for 12 minutes
- 19
Remove from oven and sprinkle with more confectioners sugar
- 20
Cool for 10 minutes then transfer to wire rack
- 21
Place cooled cookies on two baking sheets and freeze for 15 minutes
- 22
Remove one baking sheet and one ice cream container from freezer
- 23
Place medium scoop of ice cream in center of cookie and top with second cookie
- 24
Press down to spread ice cream evenly
- 25
Return to baking sheet and freeze after making 3-4 sandwiches
- 26
Repeat until all cookies are formed into sandwiches
Tips
Freeze cookies briefly before assembling to prevent ice cream from melting too quickly during sandwich construction.
Work in small batches when assembling sandwiches, keeping unused cookies and ice cream in freezer between batches.
Roll dough between parchment sheets dusted with confectioners sugar to prevent sticking and achieve even thickness.
Good to Know
Store assembled sandwiches in freezer for up to 1 month, wrapped individually in plastic wrap or stored in airtight container.
Ice cream can be made up to 3 days ahead. Cookies can be baked 1 day ahead and stored covered.
Let sandwiches sit at room temperature for 2-3 minutes before serving for easier eating.
Common Mistakes
Keep dough chilled to avoid spreading during baking.
Work quickly during assembly to prevent ice cream from melting completely.
Dust rolling surface generously with confectioners sugar to prevent sticking.
Substitutions
any brand works
FAQ
Can I make these without eggs?
The ice cream requires egg whites for structure, but you could substitute with aquafaba. The cookie needs the egg yolk for richness and binding.
How long do these keep in the freezer?
Properly wrapped ice cream sandwiches will keep for up to 1 month in the freezer before ice crystals affect texture and flavor.
Can I use regular dairy products instead?
Yes, substitute heavy cream for the non-dairy topping and butter for margarine in equal amounts. The recipe will no longer be parve.